What is Besan ki Kadhi Recipe?

Besan ki kadhi is smooth curry made with buttermilk and gram flour (besan), tempered with a lots of spices which introduce many flavours in simple kadhi. Besan ki kadhi is spicy and tangy with the heat of red chillies and the flavours of mustard seeds, cumin seeds, asafetida, curry leaves, fenugreek seeds etc. Besan ki kadhi can be served with hot chapatis or steamed rice. Generally fritters (pakora) made using gram flour (besan) are also added to the kadhi, this is however recipe for plain kadhi without pakora.

Let’s talk about the Ingredients for Besan ki Kadhi

Besan ki kadhi calls for buttermilk and gram flour and both of them in correct proportion. Generally besan ki kadhi is prepared using yogurt and gram flour; I like to use this recipe because it makes very smooth and nice kadhi. Slighlty sour buttermilk works best for besan ki kadhi. Kadhi is garnished with lots of fresh coriander and separate tempering of clarified butter (ghee) and red chilli powder is added at the end. I like to make a separate tempering so that everyone in the family can add as per his or her taste and relish. I have used ghee for both the tempering. You can use oil. More than the ingredients it is the time that goes into making besan ki kadhi. “Jo kadhi (verb) nahi wo kadhi (noun) nahi”… basically it is important to simmer kadhi for sufficient time to get the proper taste and consistency.

3. Add mixture to tempering and simmer : On low flame, add the prepared mixture of buttermilk and gram flour into the tempering. Keep stirring till it comes to a boil. Thereafter let it simmer for 45-60 minutes. Add water as and when required as per the desired consistency. When the kadhi is almost ready, add in salt to taste. Check the seasoning and consistency and adjust the same as per your taste.

Tips: Continuous stirring till first boil and adding salt towards the end ensures that the kadhi doesn’t curdle.

4. Prepare and add second tempering : Heat 2 tbsp clarified butter. Once it is hot, switch off the flame and add 1 tsp red chilli powder. Pour the second tempering on the prepared kadhi.

Tips: You can keep the tempering separate and add at the time of each serving. To ensure that the red chilli powder doesn’t burn, add 1-2 tbsp water.

On low flame, add the prepared mixture of buttermilk and gram flour into the tempering. Keep stirring till it comes to a boil. Thereafter let it simmer for 45-60 minutes. Add water as and when required as per the desired consistency. When the kadhi is almost ready, add in salt to taste. Check the seasoning and consistency and adjust the same as per your taste.
Tip: Continuous stirring till first boil and adding salt towards the end ensures that the kadhi doesn’t curdle.

4.Prepare and add second tempering
Heat 2 tbsp clarified butter. Once it is hot, switch off the flame and add 1 tsp red chilli powder. Pour the second tempering on the prepared kadhi.

Tip: You can keep the tempering separate and add at the time of each serving.
Tip: To ensure that the red chilli powder doesn’t burn, add 1-2 tbsp water.

Tried this recipe?

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear.
This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking.
Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.